pineapple

2-Ingredient Pineapple Cupcakes

May 12, 2015 by KimM 20 Comments

Yes, you read that correctly…just 2 simple pantry items are all you need to make these light and tasty cupcakes. It’s nice to have a few simple recipes like this on hand for those sudden cravings or when you just need an easy dessert.

It’s also nice to have something that will satisfy a sweet tooth without totally blowing the “it’s almost bathing suit season” diet! I stumbled across this “recipe” (it’s hard to call mixing two ingredients together a recipe!) a couple of years ago when I was doing Weight Watchers. (The muffins are 1 point each, if I remember correctly.) The version I made called for a box of Angel Food Cake mix and a can of pie filling, but then a friend told me I could use the same cake mix with a can of crushed pineapple.

I had to give it a try! The result is a light and citrus-y dessert, and makes a great base for fresh fruit and whipped topping. This can also be made in a 9 x 13 baking dish or in a tube pan.

Print Recipe

3.30 from 10 votes

2-Ingredient Pineapple Cupcakes

You only need 2 pantry ingredients to make this light and tasty treat!

Course: Dessert

Servings:

Author: Kim Morris

Ingredients

1 box Angel Food Cake mix
1 20 ounce can Crushed Pineapple, in juice - do not drain

Instructions

Preheat oven to 350 degrees F.
In a large bowl, stir together the Angel Food Cake mix with the can of crushed pineapple (juice and all). Do not add the water called for on the back of cake mix.
Pour into desired pan that has been sprayed with cooking spray. For cupcakes, fill 2/3 full and bake for approximately 15 minutes or until tops are lightly browned.
Allow to cool in pan. Once cooled, run a knife along the sides of cupcakes and gently pull to remove from tins.

Also, be aware that once you mix the angel food cake with the pineapple, the mixture will get very fluffy! This is normal. The texture of the cupcakes will be that of Angel Food cake (sponge cake) and not that of traditional cake. I think I will try this with mandarin oranges next!

Kim M. is a contributing writer for Eat at Home, as well as the mom behind the mayhem at Makin’ it Mo’Betta. There you will find kid-friendly recipes, quick and easy meals, and many, many more desserts!

Pineapple Crisp with Whipped Coconut Cream

May 5, 2015 by Tiffany King 1 Comment

I’m no gluten free/dairy free expert, but I’m pretty sure this dessert meets those qualifications. Not only that, it tastes fantastic!

This is the same crisp recipe I use for Blueberry Crisp in the Slow Cooker. This time I used pineapple instead of berries. I made it in the oven instead of the slow cooker. And I topped it with whipped coconut cream instead of ice cream.

The result is pretty marvelous.

The crisp topping is a nutty contrast to the sweet pineapple. I love the texture of the coconut cream even more than regular whipped cream. It’s a little thicker and tastes very decadent. I bumped up the coconut flavor by adding coconut extract. You could use vanilla extract instead if you wanted to down play the coconut taste. This topping can be use in place of whipped cream for things like shortcake. I can’t wait to try it with strawberries.

Here’s what you’ll need to make the pineapple crisp: [Read more…] about Pineapple Crisp with Whipped Coconut Cream

Pineapple Upside Down Cake in the Slow Cooker

March 7, 2014 by Tiffany King 25 Comments

This warm, pineapple upside down cake was begging for a scoop of vanilla ice cream. I really thought I had some left in the freezer, but my kid (who is taller every morning than he was the night before) beat me to it.

Even so, this dessert was delish! Simple ingredients of pineapple, butter, brown sugar and cake mix created a cobbler-like dessert that tastes just like traditional pineapple upside down cake.

Do you like your pineapple upside down cake warm or room temp?

I prefer mine to be room temperature. The leftovers were perfect to me the next day. But other members of my family prefer theirs to be warm. They loved it straight out of the slow cooker and heated up their leftovers in the microwave the next day.

Either way, this is a very easy dessert to make.

Here’s what you’ll need: [Read more…] about Pineapple Upside Down Cake in the Slow Cooker

Pineapple Chili

December 11, 2013 by Tiffany King 13 Comments

I know it sounds super weird, but it’s really good! The pineapple lends a natural sweetness that balances the spice of the chili. I first had chili with pineapple last year at our church fall festival. I asked for the recipe quite a few times, but the cook never remembered to give it to me. So, I decided to make my own version!

My other goal with this chili was to create something that would be compliant with the Whole30 diet that I’m going to do in January. More info and resources for that are coming soon. Basically, the Whole30 plan is grain free, dairy free, bean/legume free plus some other restrictions. As best I can tell, this chili will work on that plan. Yay!

Here’s what you’ll need: [Read more…] about Pineapple Chili

Pineapple Chicken

July 11, 2013 by KimM 12 Comments

I absolutely love Asian inspired dishes, and have been experimenting with several different recipes lately. I recently made a spicy bourbon chicken that I thought was amazing…but the rest of my crowd, not so much. My family does not do spicy! So, the next time I had a craving for Chinese, I decided to skip the spice and see if I could create something my kids would eat. I had some pineapple in the fridge, which gave me inspiration for this Pineapple Chicken. It is sweet with the brown sugar and pineapple, but deliciously flavorful with hints of ginger and the saltiness of the tamari (gluten free soy sauce).

I topped mine with sesame seeds, green onions, and red pepper flakes, and served it over brown rice. We had an Asian chopped salad as a side, which is quickly made from a bagged salad kit (which I have found WalMart and Sam’s Club).

I am pleased to report that my girls loved it!! (My son is 5 and only eats chicken in the form of a nugget! I’m praying for the day he outgrows this.) I am super excited that I can add this to our regular rotation so I can get my Chinese food fix, and it is easy to spice up my individual portion so everyone is happy!

Print Recipe

5 from 2 votes

Pineapple Chicken

Ingredients

2 lbs. boneless chicken breasts - cut into bite size chunks
1 T. olive oil
1 clove garlic minced
Approx. 1 cup pineapple tidbits or small chunks
1/2 cup water
1/3 cup Tamari
1/3 cup light brown sugar
1/4 cup pineapple juice
2 T. ketchup
1 T. rice wine vinegar
1 T. cornstarch
½ tsp. powdered ginger
Crushed red pepper flakes or sriracha optional

Instructions

Heat olive oil in a large skillet.
Add chicken and cook until lightly browned.
Remove chicken from pan and add remaining ingredients, heating over medium heat until well blended and dissolved.
Add chicken back into pan with sauce and bring to a boil. Reduce heat and simmer for about 20 minutes uncovered.

KimM is a contributing writer for Eat at Home. She lives in North Carolina with her husband, three children, and 2 fur babies. She blogs about her kitchen adventures at Makin’ it Mo’Betta. You can also follow on Pinterest, Facebook and Twitter.